Fifty dishes.
Build your own.

Degree coffee pulled to order, served in steel tumblers.

Churned buttermilk with curry leaf, ginger and green chilli.

Rose syrup, soaked sabja and a squeeze of lime.

Ajwain-spiked batter, fried crisp, served with pudina chutney.

Curry leaf, red chilli and yoghurt. Properly hot.

Wok-tossed with bell pepper, spring onion and burnt garlic.

Sweet corn, mozzarella and cracked pepper, panko-crusted.

Spinach, green peas and chana, griddled to order.

Raw banana and green peas. No onion, no garlic, no root.

Slow-cooked mushroom mince on mini warqi paratha.

Hand-minced on the skewer, finished with butter and chaat masala.

Koli-style batter with kokum aioli. A Mumbai classic.

Cream cheese and cardamom marinade, smoked over coal.

A live sigri with four skewers rotating through the evening.

Penne and fusilli, three sauces, tossed in front of the guest.

Buttered on a flat griddle, exactly as the stall does it.

Hakka noodles and fried rice, cooked over a roaring flame.

Freshly pounded masala, black pepper forward.

Coconut, kokum and green masala. Served with steamed rice.

Cooked in a separate kitchen section. No onion, garlic or root.

Paneer and potato dumplings in a mild saffron gravy.

Slow-braised shoulder, Kashmiri chilli, no artificial colour.

Seasonal vegetables in an onion-tomato masala.

Roasted coconut and Kolhapuri masala. Genuinely spicy.

Soft, blistered and brushed with white butter.

Layered, flaky, worth the extra minute it takes.

Gram flour, ajwain and green chilli.

Whole wheat, straight off the tandoor wall.

Tempered with mustard, curry leaf and pomegranate.

Ghee-tempered cumin rice.

Whisked curd, roasted cumin, soaked boondi.

Cut fresh on site, not more than an hour before service.

Masala papad, three house pickles and green chutney.

Four flavours with dry-fruit and sauce toppings.

Stirred for three hours in pure ghee. Winter menus only.

Vermicelli, cardamom and cashew in thickened milk.

Saffron-thickened milk, pistachio and rose petal.